- Prophy Paste. Prophy paste is the toothpaste-like material that hygienists use to polish your teeth near the end of your cleaning. Many prophy pastes contain gluten.
- Topical Fluoride. Topical fluoride is used on kids as well as certain adults to strengthen teeth and to reduce the likelihood of dental decay. Unfortunately, certain formulations contain gluten.
- Topical Anesthesia. Topical anesthesia, also known as “numbing jelly,” is used to numb the gum tissue prior to the administration of local anesthesia. Some brands contain gluten.
- Polishing Paste. Polishing paste is used to polish white filings or is relied on during certain cosmetic procedures such as bonding.
- Toothpaste. Many of the store bought brands contain gluten. You should ALWAYS check the label when purchasing toothpaste.
I recently attended a lecture on symptoms of celiac disease in the mouth. I always though of gluten only affecting the gastrointestinal tract or the skin. It made me aware that on my next trip to the dentist I should probably ask about gluten-free options for the products used in various dental procedures. So in what dental products can gluten commonly be found?
When looking for a college or university, the ability to live a gluten-free lifestyle can be an important consideration for some students.
The University of Connecticut (UCONN) is ranked #1 for the gluten-free options offered to its students through their meal plan. The list of the Top 10 Gluten Free Accommodating Colleges for 2014 was announced July 11 at the 2014 meeting of the National Association of College and University Food Services. Not only is UCONN a fine academic institution but it is a safe place for students with celiac disease and non-celiac gluten intolerance! Read more...
A recent article by Ted Bosworth appeared in the July 14, 2014 issue of Gastroenterology & Endoscopy News, the indepenent monthly newslatter for gastroenterologists. He states that fewer than half of people who should be screened for celiac disease according to current guidelines are being evaluated for the condition. Read more at ....
On August 2, 2013, The US Food and Drug Administration (FDA) issued a final rule defining “gluten-free” for food labeling, which will help consumers, especially those living with celiac disease and non-celiac gluten intolerance, be confident that items labeled “gluten-free” meet a defined standard for gluten content.
The FDA's gluten-free labeling ruling goes into effect on August 5, 2014. That means that on or before August 5, any food product regulated by FDA and making a "gluten-free" claim on its package will have to adhere to FDA's standardized definition for gluten-free.
This is a big deal for consumers! The regulation will provide a uniform standard for manufacturers who choose to label their products as “gluten-free.” It will also help the estimated one in every 133 people - about 3 million people in the United States – who have celiac disease, a condition that can only be managed by eating a gluten-free diet and those who suffer from non-celiac gluten intolerance.
It is that time of year when blueberries are at their peak in various parts of the US. We have a recipe that I hope you enjoy. Just click the image to get the details! I haven't tried this recipe with different berries so let me know if you do and how it worked.
If you are planning a trip to Italy fear not, eating gluten free is easier than you think according to an article written in the New York Times by Andrew Curry on June 26, 2014 titled, "Gluten-Free Dining in Italy". Click to read the article!
In September 2012 we toured China: Beijing, Xian, Yichang, Chongqing, Guilin and Shanghai. Since we are gluten intolerant, the question we got asked the most when we returned was “what did you eat?” The short answer is steamed white rice, steamed and stir fried vegetables, fruit (mostly watermelon) and slivers of “mystery” meat. We started out sitting with other group members for lunches and dinners, but our tour guides and restaurant staff quickly decided it was safer (and easier for them) to have us sit together at a separate table with our own bowls of food. For breakfasts, we served ourselves from buffets that offered hard-boiled eggs, salads, fruits and cheeses. Alas, we did not have any gluten-free breads or desserts, except on our four-day cruise on the Yantze River. The cruise ship’s chef offered us two gluten-free desserts, a flan and a rice pudding. What a treat!
One interesting dining experience happened at a hotel in Beijing. At lunch one day, we asked staff if a particular vegetable dish was gluten-free and showed our Triumph dining card in Chinese. A few minutes later, two well-dressed male managers came running through the restaurant to our table; one of them kneeled down beside our chair, waved the card and said not to eat in their restaurant – we should go to another restaurant with food that was safer. When asked what restaurant he would suggest, the manager said, “McDonalds.” Maria decided after that incident that we should use a simpler Chinese dining card that she had gotten online so restaurant managers did not refuse to feed us. That card seemed to work better for us.
A second eating adventure occurred at an evening event in a Shanghai hotel restaurant. We got steamed white rice at the start of the meal, and then steamed bok choy when the rest of the group were almost through their very large meal. When everyone else was finished eating, the tour guides and restaurant staff got into a heated discussion about our protein dish. One of the guides asked, “will you eat this dish?” “This” turned out to be translucent cylinders of pork ligaments, which unknown to her are considered to be a rare delicacy in China. When she turned down the dish, it was given to a table of Chinese diners who were thrilled to have it. We got some sautéed chicken instead.
We flew to China and back on American Airlines, which provided Maria and I with three safe gluten-free meals. But for one meal Paul was given some food labeled “gluten free” that wasn’t and he got so sick that he spent his first two days in China confined to his hotel room. American Airlines compensated him by giving him a small voucher towards another American flight. Lesson learned: even when you are served "gluten-free" meals on an airline, be cautious and ask questions.
For snacks, we took packets of tuna, nuts and gluten-free fruit 'n nut bars. We looked for packets of low-sodium, gluten-free soy sauce to pack, but did not find the product for sale in small quantities. The Kari-Out Company sells Panda Brand Low Sodium Gluten Free Soy Sauce packets in bulk directly to restaurants and by the case (400 packets) through Amazon and other online businesses. We decided we would never use 400 packets, plus one of the Amazon reviews was negative.
Overall, it was a great trip! Here is the chef’s recipe for the gluten-free rice pudding that we were served on the Yangtze River cruise ship. It was very tasty and creamy!
River Cruise Rice Pudding
200 grams of water
1 liter of milk
1 liter of lighter cream
1 liter of coconut milk
250 grams of sugar
500 grams of white rice
Mix together all ingredients in a saucepan and cook for one hour on stove over lower heat. Refrigerate to cool, place in individual serving dishes and garnish. Possible garnishes are whipping cream, slices of lemons or strawberries, fresh mint, candied ginger, a sprinkle of ground cinnamon or toasted slivered almonds. You may want to add a little cinnamon or nutmeg prior to cooking.
Happy Valentine’s Day! In honor of the day, Maria and I tried three very different recipes that featured chocolate and are sharing them with you below. All are easy to make and good to eat any day. Think of them as gifts that keep on giving! Both sources for the recipes (Taste of Home and The New York Times) offer other gluten-free recipes on their websites.
White Chocolate Popcorn Deluxe
Servings: 8 small
Preparation Time: 15 minutes plus cooling
Cooking Time: none
8 cups air-popped popcorn
1/3 dried cranberries or other dried fruits
1/4 cup chopped walnuts or other nuts
1/2 teaspoon salt
2 ounces white baking chocolate, chopped
1 teaspoon butter
Put popcorn in a large bowl. Melt white chocolate and butter together; stir until smooth. Pour over popcorn mixture and toss to coat. Add cranberries, walnuts and salt. Spread onto a cookie or baking sheet lined with waxed paper or a silicone baking pad and cool.
Place in airtight containers to store, or in colorful cellophane bags that tie to give as gifts. Adapted from Taste of Home 2012.
Servings: 4 or 5, depending on size of dessert dish
Preparation Time: 15 minutes plus chilling
Cooking Time: none
2 tablespoons sugar
Dash of salt
3/4 cup half-and-half cream
1 cup (6 ounces) semisweet chocolate chips
1 teaspoon vanilla extract
whipped cream and fresh mint for garnish
In small pan, combine egg, sugar and salt. Whisk in cream. Cook and stir over medium heat until mixture reaches 160ºF. and coats back of a metal spoon. Remove mixture from heat and whisk in chocolate chips and vanilla until smooth. Pour into small dessert dishes and refrigerate for at least eight hours, or overnight. Garnish with the whipped cream and fresh mint. Adapted from Taste of Home 2012 (Pots de Crème).
Shulman’s Gluten-Free Muffins
In January, Martha Rose Shulman published an article in The New York Times called “A Hodgepodge of Muffins, All Gluten Free.” Shulman is The Times’ Recipes for Health editor and author of the book The Very Best of Recipes for Health and many other cookbooks (available on Amazon).
In her article, Shulman included recipes for five muffins; Maria and I immediately made her Gluten-Free Banana Chocolate Muffins. They looked like dark chocolate and tasted like yellow banana. I would have eaten all 16, but I had an attack of generosity and gave some of them to a friend. For your enjoyment, we are including this muffin recipe below. We will report on the other muffins in another posting. All of Shulman’s muffin recipes are in grams, as she believes that results are more consistent if you use grams and scale your ingredients using a digital scale.
Gluten-Free Banana Chocolate Muffins
Servings: 16 (1/3 cup batter for each)
Preparation Time: 20 minutes
Cooking Time: 30 minutes
75 grams (approximately 1/2 cup) buckwheat flour
75 grams (approximately 3/4 cup) almond flour
140 grams (approximately 1 cup) whole grain or all-purpose gluten-free flour mix*
32 grams (approximately 6 tablespoons) dark cocoa powder
10 grams (2 teaspoons) baking powder
5 grams (1 teaspoon) baking soda
3.5 grams (rounded 1/2 teaspoon) salt
100 grams (approximately 1/2 cup) raw brown sugar or packed light brown sugar
75 grams (1/3 cup) canola or grape seed oil
120 grams (1/2 cup) plain low-fat yogurt or buttermilk
5 grams (1 teaspoon) vanilla extract
330 grams ripe bananas (peeled weight), about 3 medium, mashed (1 1/4 cups)
115 grams (about 2/3 cup) semi-sweet or bittersweet chocolate chips or chopped
*For the gluten-free flour mix, Shulman used 98 grams (about 2/3 cup) brown rice flour, 28 grams potato starch and 14 grams cornstarch.
1. Preheat the oven to 350ºF. Oil or butter muffin tins or use liners. Sift the dry ingredients into a large bowl. Pour in any bits that remain in the sifter.
2. In another large bowl or in the bowl of a standing mixer fitted with the whip attachment beat together oil and sugar until creamy. Add the eggs and beat until incorporated, then beat in yogurt or buttermilk, vanilla and mashed bananas. Add dry ingredients and mix at low speed or whisk gently until combined. If using a mixer, scrape down the sides of the bowl and the beaters. Fold in the chocolate chips.
3. Using a spoon or cookie scoop, fill muffin cups to the top. Place in oven and bake 30 minutes, until a muffin springs back lightly when touched. Remove from the heat and if the muffins come out of tins easily, remove from tins and place on a rack. If they don’t release easily, allow them to cool and then remove from tins.
Shulman says that these muffins keep for a few days out of the refrigerator, for a few more days in the refrigerator and for a few months in the freezer. Best eaten warm. Maria and I are planning to add nuts to the batter next time, and perhaps a little chocolate icing with some gluten-free sprinkles for a brunch.
Adapted from The New York Times, article by Martha Rose Shulman, photograph by Andrew Scrivani.
Let's us know if you try these recipes and how they came out for you! (Susan)
New Book on Baking Allergen-Free
Learning to Bake Allergen-Free: A Crash Course for Busy Parents on Baking without Wheat, Gluten, Dairy, Eggs, Soy or Nuts by Colette Martin
The Internet is humming with reviews on a new book about allergen-free baking. Colette Martin has produced an excellent reference book to use with other cookbooks that are long on recipes, but short on the science of baking without the foods in her title. You will be marking pages to reread as you learn how to bake products that multi-allergy families can safely and happily eat. The book will be helpful to home bakers who are new to baking for food allergies and intolerances, as well as to those of us who have been baking for special diets for years.
Martin became an expert on how to bake allergen-free when her son Patrick was diagnosed in 2001 with allergies to wheat, milk, eggs, soy and peanuts. As she modified her recipes to eliminate the top eight food allergens and gluten, she discovered her own intolerances to wheat and soy. On her blog, Learning to Eat Allergy-Free, Martin shares research, recipes, products and tips on eating allergen-free and gluten-free. She is a contributor at Forbes.com and LivingHarvest.com, on the Board of Directors for the Kids with Food Allergies Foundation and a member of the Food Allergy and Anaphylaxis Network and of the American Partnership for Eosinophilic Disorders.
Since the primary audience for this book (her first) is busy parents, Martin includes short “Crash Course” sections with concise information on baking topics and techniques, from using baking soda and powder, to creaming and to proofing yeast. These sections should help you avoid some kitchen disasters, or at least understand what when wrong and how to fix it.
Maria is a scientist by training, so she particularly likes the in-depth information on the functions of specific ingredients, how they contribute to traditional baking and how to make substitutions that work. We are both fans of the baking lessons and lab that moved us along from simple batters, to thick batters, to dough and to those all-important comfort foods and snacks.
Martin offers basic recipes, plus details on customizing and varying recipes. Her emphasis is on courageously experimenting with ingredients and exploring new foods, like amaranth, hemp milk and coconut oil. In addition to the home baking advice, Martin discusses shopping for and storing ingredients like flours and oils, adapting gluten-free baking mixes for allergen-free results, troubleshooting and modifying traditional recipes.
Martin wanted to share the secrets she learned as her family’s allergy-free baker to help you make baked goods your whole family will enjoy. With this book, she has provided a practical resource for understanding how to bake well with food allergies. To see one of her recipes, go to Bob’s Red Mill, which received permission from Martin’s publisher to reprint her Mixed Berry Crumble recipe. If you live in Georgia, Maria and I are available for taste testing and we will bring the tea! (Susan)
Maria and I recently went to a gluten-free cooking class in Atlanta, Georgia (US) that was sponsored by our local GIG chapter and taught by Beth Hillson. Beth is a chef and cooking instructor who founded the Gluten-Free Pantry and created the pantry’s gourmet baking mixes. She is the food editor for Living Without magazine and editor of a weekly free e-newsletter for www.glutenfree.com. Beth’s latest cookbook, Gluten-Free
Makeover,has more than 175 recipes from family favorites to gourmet goodies.
She prepared the following recipes during our class: broccoli cranberry salad, focaccia, potato and cheese pierogi and carrot cake with cream cheese frosting.
Beth told our class that her three favorite gluten-free flours are amaranth, quinoa and sorghum (in that order). She also uses millet flour. She likes amaranth flour for pizza and pie crust. For cake flour, her formula is 1/4 cup of corn flour for each cup of Bob’s Red Mill All–Purpose Gluten-Free Flour Mix. For pastry flour, she combines 1/4 cup or two tablespoons corn flour for each cup of her own basic blend. She likes Bob’s Red Mill and King Arthur Flour brands of gluten-free flours. Gluten-free Pantry’s brand of all-purpose flour contains salt and xanthan gun, so she does not recommend using it in her
Beth’s Basic Flour Blend
• 2¾ cups rice flour
• 1¼ cups corn or potato starch
• 1/3 cup tapioca starch
Other class tips from Beth included the following:
• Use cookie (aka ice cream) scoops of all sizes for cookies, muffins, mini-muffins and other goodies.
• Make sure the oil sprays you are using on your pans do not contain wheat flour.
• Don’t put yeast on top of your salt when you are making breads; the salt will burn the yeast.
• For yeast breads, begin with all ingredients at room temperature.
• For food demonstrations, leave nuts out of recipes in case your audience includes people with nut allergies.
• Protein flours have stronger flavors and will produce darker crusts and cookies.
• Use Earth Balance or butter in your baking. Earth Balance is salty, so decrease the salt in your recipe if you add it. Cookies made with Earth Balance will spread more and brown less.
• For sweeteners, Beth likes stevia in the raw, coconut crystals and date sugar.
Baked goods made with stevia in the raw will bake faster and shrink; decrease
baking time by five minutes. Use 1/2 to 3/4 of stevia in the raw as you would
sugar in a recipe. Date sugar will make baked items darker.
• Get a Beater Blade with a flex (scraper) edge for your Kitchen Aid mixer so you do not have to stop mixing to scrap down the sides of the mixer bowl.
• To add some “glue” back into gluten-free recipes, Beth uses xanthan gum, guar gum, agar-agar or potato flour. Substitute one tablespoon of potato flour for 1 teaspoon of agar-agar or xanthan gum. Xanthan gum is going up in price so this is a useful substitution.
• Use plastic wrap to press focaccia dough into the pan, and leave the plastic wrap on top of the dough while it is rising.
• Pipe cream cheese and other frostings onto cupcakes using a disposable plastic decorating bag instead of a cloth icing bag. It will work better.
• Calm the flavor of raw onions by soaking them in cider vinegar for a few hours.
Maria and I suggest you read some of the reviews on Amazon before purchasing either the beater blade or the disposable decorating bags. Reviewers had mixed comments that will inform your purchasing. The beater blades come in various sizes and styles to fit specific models of Kitchen Aid mixers. The decorating bags are also called icing, pastry and piping bags.
We are giving you a link to Beth’s pie crust recipe and sharing her Fabulous Focaccia recipe that she made for the class, adding fresh rosemary and garlic for her seasonings.
Beth’s Dairy-Free Flaky Pie Crust (makes one 9-inch crust)
Recipe uses a high-protein flour blend that includes amaranth flour.
BETH’S FABULOUS FOCACCIA**
Preparation Time: 15 minutes, plus 30 minutes to rise
Cooking Time: 20-25 minutes
• 2½ cups Basic Blend (see above)
• 1/2 cup potato flour
• 1 tablespoon xanthan gum
• 1½ teaspoons salt
• 4½ teaspoons instant active or active dry yeast
• 1¼ cups warm water (105° to 110°F)
• 4 large eggs
• 1/4 cup olive oil or herb oil*
• 1/2 cup Parmesan cheese or cheese substitute
Lightly brush a 9”X13” pan with olive oil. In stand mixer bowl, combine flours, xanthan gum, salt and yeast. Briefly beat to blend, using paddle attachment. Combine water, eggs and oil and add to dry ingredients. Beat on medium speed for 10 minutes. Press dough into prepared pan. Let rise in warm, draft-free area for 30 minutes.
Preheat oven to 425°F. Brush top of dough with olive oil and sprinkle with Parmesan cheese. Bake 20 to 25 minutes. Cut focaccia into strips and serve warm.
*For herb oil, combine 1/4 cup olive oil with a blend of fresh or dried herbs (e.g.,
oregano, rosemary, thyme) and crushed or finely chopped fresh garlic or garlic
powder to taste.
**From Gluten-Free Makeovers by Beth Hillson, GIG of Atlanta Cooking
Class, March 24, 2012
Please let us know about any creative versions of the focaccia recipe that you
develop. (Susan and Maria)